Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G4/00—Chewing gum
  • A23G4/02—Apparatus specially adapted for manufacture or treatment of chewing gum
  • A23G4/025—Apparatus specially adapted for manufacture or treatment of chewing gum for coating or surface-finishing
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
  • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
  • A23G3/343—Products for covering, coating, finishing, decorating
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G4/00—Chewing gum
  • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G4/00—Chewing gum
  • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
  • A23G4/08—Chewing gum characterised by the composition containing organic or inorganic compounds of the chewing gum base
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G4/00—Chewing gum
  • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
  • A23G4/10—Chewing gum characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G4/00—Chewing gum
  • A23G4/18—Chewing gum characterised by shape, structure or physical form, e.g. aerated products
  • A23G4/20—Composite products, e.g. centre-filled, multi-layer, laminated
• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
  • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
  • B65D75/00—Packages comprising articles or materials partially or wholly enclosed in strips, sheets, blanks, tubes or webs of flexible sheet material, e.g. in folded wrappers
  • B65D75/04—Articles or materials wholly enclosed in single sheets or wrapper blanks
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents

Definitions

• This invention relates to the use of an edible film coating on a stick chewing gum which maintains a stable moisture content of the chewing gum by reducing the potential for both moisture loss and moisture absorption during storage.
• chewing gum During storage, chewing gum has a tendency to lose or gain moisture from the surrounding atmosphere depending on the surrounding temperature, relative humidity, and packaging, and also depending on the shape and formulation of the chewing gum.
• Sugar- containing chewing gums typically contain corn syrup and a small amount of humectant such as aqueous sorbitol or glycerin.
• Such sugar-containing chewing gums have a tendency to dry out and become brittle when stored under relatively dry conditions of 50% relative humidity and lower. The tendency of sugar gums to dry out and become brittle is particularly apparent at higher ambient temperatures.
• Sugarless chewing gums are typically designed to contain lower amounts of moisture than sugar- containing gums.
• sugarless gums which are sweetened with aspartame or other moisture-susceptible artificial sweeteners, it is important to maintain a low moisture content in order to prevent loss of sweetness and flavor qualities.
• these sugarless gums tend to gain moisture at above 40% relative humidity, causing wetness of the chewing gum and degradation of the aspartame or other moisture-susceptible artificial ingredients.
• U.S. Patent 4,822,622 to Dokuzovic et al. discloses the use of a protective barrier film through the center of a chewing gum to separate a flavor-containing chewing gum layer from an aspartame-containing chewing gum layer.
• the barrier film components which are disclosed include gelatin, acacia gum, agar, algin and derivatives, carrageenan and salts thereof, arabinogalactan, baker yeast, glycan, carboxymethylcellulose, carob bean gum, cellulose gum, furcellaran and salts thereof, guar gum, gum arabic, hydroxypropyl cellulose, hydroxypropyl methyl cellulose, Irish moss gelose, karaya gum, locust bean gum, methylcellulose, methylethyl cellulose, pectin, propylene glycol alginate, propylene glycol ether of methylcellulose, sodium carboxy methylcellulose, tragacanth gum, xanthan gum, shellac, and mixtures thereof.
• U.S. Patent 4,568,560 discloses a method for encapsulating active ingredients in a coating composition comprising a water soluble film forming composition, an enteric compound and a plasticizer for the film forming composition.
• U.S. Patent 4,824,680 to Bernatz et al. discloses a method of producing a sugar- based chewing gum having improved wrappability.
• DE 3,043,914 discloses the coating of pharmaceuticals, confectionery products and foods, with an edible film containing methyl cellulose, hydroxypropyl methyl cellulose, hydroxypropyl cellulose, cellulose acetate phthalate, ethyl cellulose, polyvinyl pyrrolidone, sodium ethyl cellulose sulfate, corn protein (zein) , and/or poly (vinyl acetate phthalate) .
• U.S. Patent 4,810,534 to Seaborne et al. discloses a method for preparing a low water permeable, edible film containing cross-linked shellac and one or more edible sources of polyphenolics, benzaldahyde and derivatives, acetylated monoglycerides, polyglycerol esters, straight chain monocarboxylic acid and dicarboxylic acids.
• U.S. Patent 4,777,046 to Iwakura et al. discloses a sheet-like preparation comprising a drug, a gelatin or agar, gluten, a carboxyvinyl polymer, a polyhydric alcohol, a gum, a wax and a sheet-like support.
• PCT Publications WO 87/03453 and WO 86/00501 both disclose methods of preparing pre ⁇ formed edible films which include a layer of a hydrophilic polymer selected from the group consisting of edible, film-forming carbohydrates and proteins, and a lipid layer adhered to the hydrophilic layer.
• Chewing gum sticks due to their high ratios of surface area to volume, are susceptible to rapid changes in their moisture content when exposed to adverse environmental conditions. Also, stick gums are more difficult to uniformly coat then pellet gums due to their large surface areas.
• the present invention is directed to a coating and coating method which are uniquely suitable for reducing moisture loss and/or moisture absorption by chewing gum sticks.
• a chewing gum stick is defined as a chewing gum product which is cut from a sheet of chewing gum as explained below.
• An aqueous solution of an edible, water soluble film forming agent, preferably a cellulose derivative, is applied to one surface of a chewing gum sheet, preferably before the sheet is scored or cut into individual chewing gum sticks.
• the coating is partially dried for a short period of time, preferably using forced air and low heat.
• the drying time should be long enough to allow the aqueous film forming agent to become sticky, so that it can no longer flow.
• the drying time should not be so long as to cause the film forming agent to become hard or brittle, or to lose its adhesive tackiness.
• a coating of wax is applied over the edible film forming agent.
• the wax is preferably applied in its molten state, but can be applied in the form of a powder and then pressed and melted. After the wax cools, the entire coating process is repeated for the opposite surface of the chewing gum sheet. Alternatively, both sides of the gum sheet can be coated simultaneously.
• the chewing gum sheet is then scored, cut into sticks, and packaged.
• the coating of edible film forming agent reaches an equilibrium moisture content with the chewing gum composition, at which the edible film forming agent serves as a barrier to reduce moisture transmission from either side of the edible film forming agent, i.e., from the chewing gum to the atmosphere and from the atmosphere to the chewing gum.
• the edible film forming agent is itself hydrophilic, and can reduce its barrier properties if permitted to absorb an unlimited quantity of moisture from the atmosphere.
• the wax layer serves to protect the edible film forming agent from exposure to the atmosphere and also helps protect the gum.
• the edible film forming agent is prevented from absorbing excessive quantities of moisture from the atmosphere, and its barrier properties are preserved.
• FIGURE 1 shows the weight gain as a function of time for chewing gum sticks coated on both sides with 0.9 mils (wet) of aqueous hydroxypropyl methylcellulose (HPMC) and beeswax, for different thicknesses of wax coating, at 58% relative humidity and 85°F.
• HPMC hydroxypropyl methylcellulose
• FIGURE 2 shows the weight gain as a function of time for chewing gum sticks coated with different thicknesses (wet) of aqueous HPMC, and no wax.
• FIGURE 3 shows the weight gain as a function of time for chewing gum sticks coated on both sides with 0.9 mils (wet) of aqueous HPMC and beeswax, for different thicknesses of beeswax and for no wax.
• FIGURE 4 shows the weight gain as a function of time for chewing gum sticks coated with different thicknesses of beeswax only, and no HPMC.
• FIGURE 5 shows the weight gain as a function of time for chewing gum sticks coated on both sides with 0.9 mils (wet) of aqueous HPMC and Victory (microcrystalline) wax, for different thicknesses of Victory wax and for no wax.
• FIGURE 6 shows the weight gain as a function of time for chewing gum sticks coated with different thicknesses of Victory wax only, and no HPMC.
• FIGURE 7 shows the weight gain as a function of time for chewing gum sticks coated on both sides with 0.9 mils (wet) of aqueous HPMC and Besquare 185 (microcrystalline) wax, for different thicknesses of Besquare 185 wax and for no wax.
• FIGURE ' 8 shows the weight gain as a function of time for chewing gum sticks coated with different thicknesses of Besquare 185 wax only, and no HPMC.
• FIGURE 9 shows the weight gain as a function of time for chewing gum sticks coated with HPMC and Victory wax after the rolling compound has been removed (prepared sample) compared with chewing gum sticks coated with HPMC and Victory wax without removing the rolling compound (unprepared sample.)
• FIGURE 10 shows the weight gain as a function of time for chewing gum sticks coated with HPMC only, after the rolling compound has been removed (prepared sample) and without removing the rolling compound (unprepared sample) .
• FIGURE 11 shows the weight gain as a function of time for chewing gum sticks coated with Victory wax only, after the rolling compound has been removed (prepared sample) and without removing the rolling compound (unprepared sample) .
• a chewing gum composition which has been manufactured, rolled using a dusting or rolling compound, and sheeted according to procedures well known in the art.
• the chewing gum sheet is coated on one surface using an aqueous solution of an edible, water soluble film forming agent.
• the edible, water soluble film forming agents which are presently contemplated for use with the invention include cellulose derivatives, modified starch, dextrin, gelatin, zein and vegetable gums including guar gum-, locust bean gum and carrageenan gum.
• any edible water-soluble film forming agent which exhibits adhesive characteristics after being partially dried, can be used.
• the preferred water soluble film forming agents are cellulose derivatives. These include ethyl cellulose, hydroxypropyl methyl cellulose, hydroxypropyl cellulose, carboxymethyl cellulose, methyl cellulose and sodium hydroxymethyl cellulose. Of these, the most preferred water soluble film forming agent is hydroxypropyl methyl cellulose (HPMC) .
• HPMC hydroxypropyl methyl cellulose
• the water soluble film forming agent is used in an aqueous solution which includes about 5 to about 25 weight percent water soluble film forming agent.
• the aqueous solution includes about 10 to about 20 weight percent water soluble film forming agent, most preferably about 13 weight percent.
• HPMC which is particularly suitable for use in the invention is Methocel E5 available from the Dow Chemical Co., Midland, Michigan.
• a plasticizer may be mixed with the HPMC in order to improve flexibility of the film.
• the aqueous solution of film forming agent should be applied using spraying equipment which is capable of spraying a fine mist of the solution.
• An example of suitable spraying equipment is the Nordson Model 64B airless sprayer, available from Nordson Corp., Amherst, Ohio.
• the spraying nozzle should be about 10 inches or »sligh ' tly less above the chewing gum surface.
• a sufficient amount of the aqueous solution should be applied to give a wet coating thickness of about 0.25 to about 1.5 mils, preferably about 0.7 to about 1.2 mils, most preferably about 1.0 mils.
• any rolling or dusting compound present on the surface of the chewing gum sheet before applying the aqueous solution of edible film forming agent. Removal of the dusting compound is not always necessary or beneficial, but may be necessary in instances where the edible film forming agent is applied as a relatively thin coating, or is otherwise easy to crack during or after drying. Removal of much of the dusting compound can be accomplished by applying a dry cloth to the surface of the chewing gum sheet, followed by a damp cloth. During production, the rolling compound may alternatively be removed using a brush, vacuum, or other suitable technique.
• the solution is allowed to dry partially until the coating becomes tacky and can no longer flow.
• the coating should not be so dry that its adhesive properties are lost, or so wet that its adhesive properties are not apparent.
• the drying is preferably accomplished over a short period of time of about 30 seconds to about two minutes, depending on the wet thickness of the coating.
• the drying is aided by the use of a forced air blower, using air that is heated to a temperature of no greater than about 120°F.
• a layer of wax is applied over the edible film forming agent.
• the types of waxes which are suitable for use with the invention include natural waxes such as beeswax and carnauba wax,- microcrystalline waxes such as Victory wax, Besquare wax and Star wax; and paraffin waxes. Of these, the preferred wax is beeswax.
• the wax is preferably applied in the molten state in order to facilitate uniformity of application and adhesion, but can alternatively be applied as a powder and pressed.
• An example of equipment which is suitable for applying the wax is the Nordson Model 2302 hot melt wax spray applicator, equipped with an H20T spray gun with a cross-cut nozzle, available from the Nordson Corp., Amherst, Ohio.
• the spraying nozzle should be about one inch above the chewing gum surface, in order to ensure that the wax remains molten until after contacting the previously applied coating of edible film forming agent.
• a sufficient amount of the wax should be applied to give a wax coating thickness of about 0.5 to about 3.0 mils, preferably about 0.7 to about 2.0 mils, most preferably about 1.0 mil. The thickness of the wax coating does not change significantly as the wax hardens to a solid.
• both sides of the gum can be coated simultaneously.
• the chewing gum can be scored, cut into sticks and wrapped.
• the chewing gum can be scored and cut into sticks before one or both surfaces have been coated.
• a chewing gum composition generally includes a water soluble bulk portion, a water insoluble chewing gum base portion, and one or more flavoring agents.
• the water soluble portion dissipates over a period of time during. chewing.
• the gum base portion is retained in the mouth throughout the chewing process.
• the insoluble gum base generally includes elastomers, resins, fats, oils, waxes, softeners and inorganic fillers.
• the elastomers may include polyisobutylene, isobutylene-isoprene copolymer, styrene butadiene rubber and natural latexes such as chicle.
• the resins may include polyvinyl acetate and terpene resins. Low molecular weight polyvinyl acetate is a preferred resin.
• Fats and oils may include animal fats such as lard and tallow, vegetable oils such as soybean and cottonseed oils, hydrogenated and partially hydrogenated vegetable oils, and cocoa butter.
• waxes include petroleum waxes such as paraffin and microcrystalline wax, natural waxes such as beeswax, candellia, carnauba and polyethylene wax.
• the present invention contemplates the use of any commercially acceptable chewing gum base.
• the gum base typically also includes a filler component such as calcium carbonate, magnesium carbonate, talc, dicalcium phosphate and the like; softeners, including glycerol monostearate and glycerol triacetate; and optional ingredients such as antioxidants, colors and emulsifiers.
• the gum base constitutes between 5-95% by weight of the chewing gum composition, more typically 10-50% by weight of the chewing gum, and most commonly 20-30% by weight of the chewing gum.
• the water soluble portion of the chewing gum may include softeners, bulk sweeteners, high intensity sweeteners, flavoring agents and combinations thereof. Softeners are added to the chewing gum in order to optimize the chewability and mouth feel of the gum.
• the softeners which are also known as plasticizers or plasticizing agents, generally constitute between about 0.5-15% by weight of the chewing gum.
• the softeners may include glycerin, lecithin, and combinations thereof.
• Aqueous sweetener solutions such as those containing sorbitol, hydrogenated starch hydrolysates, corn syrup and combinations thereof, may also be used as softeners and binding agents in chewing gum.
• Bulk sweeteners constitute between 5-95% by weight of the chewing gum, more typically 20-80% by weight of the chewing gum and most commonly 30-60% by weight of the chewing gum. Bulk sweeteners may include both sugar and sugarless sweeteners and components.
• Sugar sweeteners may include saccharide containing components including but not limited to sucrose, dextrose, maltose, dextrin, dried invert sugar, fructose, levulose, galactose, corn syrup solids, and the like, alone or in combination.
• Sugarless sweeteners include components with sweetening characteristics but are devoid of the commonly known sugars.
• Sugarless sweeteners include but are not limited to sugar alcohols such as sorbitol, mannitol, xylitol, hydrogenated starch hydrolysates, maltitol, and the like, alone or in combination.
• High intensity sweeteners may also be present and are commonly used with sugarless sweeteners. When used, high intensity sweeteners typically constitute between 0.001-5% by weight of the chewing gum, preferably between 0.01-1% by weight of the chewing gum. Typically, high intensity sweeteners are at least 20 times sweeter than sucrose. These may include but are not limited to sucralose, aspartame, salts of acesulfame, alitame, saccharin and its salts, cyclamic acid and its salts, glycyrrhizin, dihydrochalcones, thaumatin, monellin, and the like, alone or in combination.
• Combinations of sugar and/or sugarless sweeteners may be used in chewing gum.
• the sweetener may also function in the chewing gum in whole or in part as a water soluble bulking agent. Additionally, the softener may provide additional sweetness such as with aqueous sugar or alditol solutions.
• Flavor should generally be present in the chewing gum in an amount within the range of about 0.1- 15% by weight of the chewing gum, preferably between about 0.2-5% by weight of the chewing gum, most preferably between about 0.5-3% by weight of the chewing gum.
• Flavoring agents may include essential oils, synthetic flavors or mixtures thereof including but not limited to oils derived from plants and fruits such as citrus oils, fruit essences, peppermint oil, spearmint oil, other mint oils, clove oil, oil of wintergreen, anise and the like.
• Artificial flavoring agents and components may also be used in the flavor ingredient of the invention. Natural and artificial flavoring agents may be combined in any sensorially acceptable fashion.
• Optional ingredients such as colors, emulsifiers, pharmaceutical agents and additional flavoring agents may also be included in chewing gum.
• Chewing gum is generally manufactured by sequentially adding the various chewing gum ingredients to any commercially available mixer known in the art. After the ingredients have been thoroughly mixed, the gum mass is discharged from the mixer and shaped into the desired form such as by rolling into sheets, scoring and cutting into sticks. Generally, the ingredients are mixed by first melting the gum base and adding it to the running mixer. The gum base may alternatively be melted in the mixer. Color and emulsifiers can be added at this time.
• a softener such as glycerin can be added next along with syrup and part of the bulk portion. Further parts of the bulk portion may then be added to the mixer. Flavoring agents are typically added with the final part of the bulk portion. The entire mixing process typically takes from five to fifteen minutes, although longer mixing times are sometimes required. Those skilled in the art will recognize that variations of this mixing procedure, or other mixing procedures, may be followed.
• the chewing gum was rolled using a mannitol rolling compound, sheeted, scored and cut into sticks. Then, the chewing gum sticks were coated according to the following general procedure. For some of the samples used in the following Examples, one or more steps of the procedure were omitted, as will become hereinafter apparent.
• chewing gum sticks were coated on both sides with a 0.9 mil coating of 13.3% Methocel E5 solution (measured before any drying occurred) and with various thicknesses of beeswax.
• the sample designated as "control” consisted of sticks of the chewing gum without any coating of HPMC or wax, which were “unprepared” (i.e. without the rolling compound removed) .
• the remaining samples were “prepared” (i.e. the rolling compound was removed) , were coated with aqueous HPMC, and were coated with 0.9, 1.65 and 3.0 mils of beeswax, respectively.
• Figure 1 indicates that the "control" chewing gum sample picked up more than six weight percent additional moisture from the surrounding atmosphere, over the 10-day storage period.
• the remaining samples which exemplified the preferred embodiment of the invention (the most preferred edible film forming agent and the most preferred wax) showed at least a 30% reduction in moisture pickup, for the 10 days.
• the reduction in moisture pickup improved somewhat as the thickness of the beeswax increased.
• Control 1 refers to the chewing gum sticks, which were uncoated and unprepared (i.e. with the rolling compound intact) .
• Control 2 refers to the uncoated chewing gum sticks, which were “prepared” by removing the rolling compound.
• Control 3 refers to prepared chewing gum sticks, coated on both sides with 0.9 mil of 13.3% Methocel E5 solution (measured before drying) but not coated with any wax. The remaining samples consisted of prepared chewing gum sticks coated with 0.9 mil of Methocel E5 solution (measured before drying) and further coated with 0.9, 1.65, 2.0 and 3.0 mils, respectively, of beeswax.
• Control 1 and Control 2 both picked up more than 6 ⁇ by weight additional moisture in 10 days, indicating that removal of the rolling compound had no significant effect on moisture pick-up.
• Control 3 picked up about 4.7% by weight additional moisture, indicating significant improvement resulting from the coating with HPMC alone.
• the remaining samples showed further reduction of moisture pick-up resulting from coating with beeswax in addition to HPMC, with the reduction being more pronounced as the thickness of beeswax was increased.
• Example 3 the samples called "Control 1" and “Control 2" are the same as described above in Example 3.
• the remaining samples were prepared chewing gum sticks coated with 0.9, 1.65, 2.0 and 3.0 mils, . respectively, of beeswax, but not coated with HPMC. While the beeswax alone caused some reduction in moisture pick-up, particularly at 3.0 mils, the reduction was much less than when the chewing gum sticks were coated with HPMC and beeswax. This can be seen by comparing Figure 4 with Figure 3.
• Comparison of the wax-coated samples with Controls 1 and 2 indicates that the samples with wax coatings of 1.1 mils and above (in addition to HPMC) showed reduced moisture pick-up after 10 days, compared with the uncoated chewing gum sticks. The sample with a wax coating of 0.45 mils did not show a consistent or overall improvement in moisture pick-up. Comparison of the wax-coated samples with Control 3 indicates that only the thickest of the wax coatings, 3.0 mils, showed further reduction in moisture pick-up compared with the chewing gum sticks coated with HPMC and no wax.
• Example 6 the samples called “Control 1" and “Control 2” are the same as described above in Example 3.
• the remaining samples were prepared chewing gum sticks coated with 0.45, 1.1, 1.65, 2.0 and 3.0 mils, respectively, of Victory wax, but not coated with HPMC. Only the thickest of wax coatings, 2.0 and 3.0 mils, showed consistent reductions in moisture pick-up compared to the uncoated chewing gum controls.
• Example 7 the samples called "Control 1," “Control 2” and “Control 3” are the same as described above in Example 3.
• the remaining samples were prepared chewing gum sticks coated with 0.9 mil of 13.3% Methocel E5 solution (measured before drying) and further coated with 0.65, 1.1, 1.65, 2.1 and 3.1 mils, respectively, of Besquare 185 wax.
• Besquare 185 is a synthetic microcrystalline wax available from the Petrolite Co. in Tulsa, Oklahoma. Besquare 185 is harder and more crystalline than Victory wax and has a less branched, more linear molecular structure.
• Control 1 the samples called "Control 1" and “Control 2” are the same as described above in Example 3.
• the remaining samples were prepared chewing gum sticks coated with 0.65, 1.1, 1.65, 2.1 and 3.1 mils, respectively, of Besquare 185 wax, but not coated with HPMC.
• Example 9 the samples called "Control 1" and "Control 2" are the same as described above in Example 3.
• One of the remaining samples consisted of prepared chewing gum sticks coated with 0.9 mils of 13.3% Methocel E5 solution (measured before drying) and 1.1 mils of Victory wax.
• the other of the remaining samples consisted of unprepared chewing gum sticks coated with 1.1 mils of Methocel E5 solution and 1.1 mils of Victory wax.
• Example 3 the samples called "Control 1" and "Control 2" are the same as described above in Example 3.
• One of the remaining samples consisted of prepared chewing gum sticks coated with 0.9 mils of 13.3% Methocel E5 solution (measured before drying) but not coated with wax.
• the other of the remaining samples consisted of unprepared chewing gum sticks coated with 1.1 mils of Methocel E5 solution, but not coated with wax.
• Example 3 the samples called “Control 1" and “Control 2” are the same as described above in Example 3.
• the remaining samples consist of prepared and unprepared chewing gum sticks coated with 1.1 mils of Victory wax but no HPMC.

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• Chemical & Material Sciences (AREA)
• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Inorganic Chemistry (AREA)
• Mechanical Engineering (AREA)
• Health & Medical Sciences (AREA)
• Molecular Biology (AREA)
• Confectionery (AREA)
• General Preparation And Processing Of Foods (AREA)
• Manufacture Of Macromolecular Shaped Articles (AREA)
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• 1992
  • 1992-04-21 US US07/871,962 patent/US5286502A/en not_active Expired - Fee Related
• 1993
  • 1993-04-20 US US08/049,805 patent/US5376388A/en not_active Expired - Lifetime
  • 1993-04-20 WO PCT/US1993/003753 patent/WO1993020711A1/en not_active Ceased
  • 1993-04-20 US US08/049,813 patent/US5409715A/en not_active Expired - Lifetime
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  • 1993-04-20 EP EP93910696A patent/EP0670679A1/de not_active Withdrawn
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  • 1993-04-20 WO PCT/US1993/003704 patent/WO1993020708A1/en not_active Ceased
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  • 1993-04-20 EP EP93910698A patent/EP0673207B1/de not_active Expired - Lifetime
  • 1993-04-21 MX MX9302334A patent/MX9302334A/es unknown
  • 1993-04-21 CN CN93103795A patent/CN1033357C/zh not_active Expired - Fee Related
• 1997
  • 1997-02-12 AU AU12665/97A patent/AU687697B2/en not_active Ceased
  • 1997-02-13 AU AU14701/97A patent/AU1470197A/en not_active Abandoned

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